Chocolate chip muffins are a classic bakery favorite — soft, moist, and loaded with melty chocolate. This extended version gives you everything you need to make perfect muffins: technique explanations, texture tips, ingredient substitutions, and variations.
Ingredients (with explanations)
Dry Ingredients
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2 cups (250 g) all-purpose flour
Forms the batter structure. Too much flour makes muffins dry; spoon and level for accuracy. -
¾ cup (150 g) sugar
Adds sweetness, moisture, and helps browning. -
2 tsp baking powder
Primary leavening agent for tall, fluffy muffins. -
½ tsp baking soda
Works with the acidity of the yogurt to create extra lift. -
¼ tsp salt
Balances sweetness and enhances flavor.
Wet Ingredients
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½ cup (120 ml) milk
Provides moisture and ensures a soft crumb. -
½ cup (120 ml) plain yogurt or sour cream
Keeps muffins ultra-moist and tender. The acidity helps them rise. -
½ cup (115 g) unsalted butter, melted
Adds rich flavor and softness. Melted butter leads to denser, moist bakery-style muffins. -
2 large eggs
Bind the batter and add richness. -
2 tsp vanilla extract
Enhances flavor and aroma.
Add-Ins
-
1 cup (170 g) semi-sweet chocolate chips
You can also use milk chocolate, dark chocolate, mini chips, or chunks.
Instructions (Expanded Step-by-Step)
1. Prepare your equipment and oven
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Preheat your oven to 180°C (350°F).
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Line a muffin tin with 12 muffin liners or grease lightly.
-
This ensures the batter rises properly without sticking.
2. Mix the dry ingredients
In a large bowl, whisk together:
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flour
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sugar
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baking powder
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baking soda
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salt
Whisking helps aerate the mixture so the muffins stay light.
3. Mix the wet ingredients
In a separate bowl, combine:
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milk
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yogurt (or sour cream)
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melted butter
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eggs
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vanilla extract
Whisk until smooth with no streaks of egg.
4. Combine the wet and dry mixtures
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Pour the wet ingredients into the dry.
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Gently fold using a spatula.
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Stop mixing as soon as the flour disappears.
Overmixing causes dense, tough muffins.
5. Add chocolate chips
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Fold in about ¾ of the chocolate chips.
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Reserve some to sprinkle on top — they make the muffins look bakery-style.
6. Fill the muffin tray
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Fill each liner about ¾ full.
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For taller muffin tops, fill them slightly higher.
Sprinkle the remaining chocolate chips over each muffin.
7. Bake
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Bake for 18–20 minutes
or until:-
tops are golden
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a toothpick inserted in the center comes out clean (melty chocolate is okay!)
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8. Cool and serve
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Allow muffins to cool in the pan for 5 minutes.
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Transfer to a wire rack to cool completely.
Enjoy warm for gooey chocolate, or at room temperature for a soft, even texture.
Tips for Perfect Muffins
⭐ Do NOT overmix the batter
This is the #1 reason muffins become dense and rubbery.
⭐ Use room-temperature ingredients
Helps the batter combine smoothly.
⭐ For bakery-style tall muffins
Bake at 220°C (425°F) for 5 minutes, then reduce to 180°C (350°F) for the remaining time.
The initial high heat creates a strong rise.
⭐ Use parchment muffin liners
They prevent sticking better than standard paper liners.
Variations
Double Chocolate Muffins
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Replace ¼ cup of flour with ¼ cup cocoa powder
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Use chocolate chunks + chips
Banana Chocolate Chip Muffins
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Add 1 mashed ripe banana
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Reduce yogurt to ⅓ cup
Coffee Chocolate Chip Muffins
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Add 1 tablespoon instant espresso powder to dry ingredients
Healthy-ish Version
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Use ½ whole wheat flour
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Replace half the butter with applesauce
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Reduce sugar to ½ cup
Storage Instructions
Room Temperature
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Store in an airtight container
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Stays fresh 3–4 days
Freezer
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Freeze individually wrapped muffins for up to 2 months
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Reheat 20–25 seconds in the microwave
